I had a fantastic day! How about you? Mine started at almost 6am, with a bit of coffee, a banana and an hour of cardio & strength outdoor training session where I met cool, smiling people. My literary skills are not anywhere close to being able to describe how great my morning was and how amazing I was feeling by 9 o’clock. The universe conspired and weather was perfect, not too cold, not too hot, with few scattered rain drops during the training, which made it even more fun.
Did you ever run outside in the rain when you were a kid? Mild summer rain that is. Despite my mum’s best efforts to stop me, I was that kind of a kid. Climbing trees, ‘borrowing’ figs from the neighbor’s tree and playing in the rain every chance I’d get (until she’d catch me). To me, summer rain equals smiles. Equals opportunity to let go being an adult for a little bit and just enjoy the now, enjoy getting wet without thinking that clothes are too delicate, that they might get dirty or stained, or that it will take some time until they dry and my oh my, how uncomfortable would that be? Few rain drops is so much fun, especially first thing in the morning.
But enough nonsense now, rain drops and mustard have nothing in common. And mustard is what this post is about. Many of you made & enjoyed my previous mustard with fresh herbs (so happy about that!) so you’d be glad to know that this concoction is not that different to make, not more complicated, equally delicious and with new flavors.
I just love ginger, cumin, cloves and coriander. I use these spices quite often when cooking (soups, stews, sauces or even for warm salad dressings) so I thought why not add them to mustard as well. Turns out it was quite a good decision, which allowed me to also sneak in some turmeric this time. Because turmeric is so good for you. And me. For everyone I reckon. It has great anti-inflammatory properties. Sometimes I even add it to my green smoothies when I need an anti-inflammatory boost (such as after a more intensive training or race).
- To soak:
- 2/3 cups yellow mustard seeds
- 1/2 cup apple cider vinegar (or white wine vinegar)
- 2/3 cups water
- 5 gr dehydrated ginger slices (or you can use 7-8 gr fresh ginger slices)
- 1 tsp cumin seeds
- 5 whole cloves
- Spices and seasoning:
- 2 TBSP sweetener of choice (raw honey, maple syrup)
- 1 tsp turmeric
- 1 tsp ground coriander
- 1 tsp sea salt flakes
- 1/2 tsp ground cinnamon
- 1/3 tsp ground cumin
- 1/3 tsp chili flakes
- pinch of ground nutmeg
- 1/3 cup water
- In a bowl, add all the ingredients for soaking, cover and let them infuse at room temperature for 2 days. The mustard seeds will absorb almost all the liquid and the spices will tell you that you’re about to make one awesome mustard.
- Add mustard seed mix to a blender, together with the rest of the spices and seasonings, and blitz until you get it smooth. You might need to stop and scrape the sides of the jug once or twice.
- Spoon the mustard into a jar (try to eave little to no air bubbles) and keep it covered in the fridge. Keeps well for several weeks, though best consumed within 2-3 weeks.